Baked pumpkn, basil pesto and chicken risotto


Unwind after a long day with this quick and easy baked pumpkin, basil pesto & chicken risotto. It's flavoursome, filling & will warm you upt.

Super easy

Baked pumpkn, basil pesto and chicken risotto
Preparation time
Cooking time

For 2 Person(s)


  • 300 gm chicken breast cut into small chunks
  • 1 brown onion diced
  • 2 tablespoons minced garlic
  • 1 cup aborio rice
  • 2 cups chicken stock
  • 400 gm pumpkin, peeled, deseeded and cut into 1cm chunks
  • 20 gm shredded parmesan
  • 150 gm mushrooms sliced
  • 2 tablespoons basil pesto
  • Pepper and salt to serve
  • Parmesn to serve

Baked pumpkn, basil pesto and chicken risotto Directions

  1. 1. Preheat oven & on a tray lined with baking paper add pumpkin & spray with oil. Season with pepper & salt. Cook on 180 for about 30mins or until soft.
    2. In a large non stick pan add oil & on medium heat. Cook the onion, keep stirring. Add the garlic & chicken. Brown chicken off. Add rice & stir for 1min.
    3. Pour the stock into pan. Add water if needed so it doesn't dry up. Add mushrooms
    4. Once pumpkin is cooked add to pan. Stir in basil pesto.
    5. Divide the risotto between bowls & top with Parmesan ...

Recipe notes

This is pretty high in carbs but totally worth it

TIP: If you don't like pesto do it without, just add extra garlic, pepper & salt. I also like to sprinkle vegeta through mine for extra flavour. Also if it dries up add a little more stock. Risottos are supposed to be a bit wet


Wednesday, 19 July 2017
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